Making A Beeline for Honey

21 Sep

Necessary ingredient for many beverages

from the Bartolini kitchens

Honey

By the time most of you read this, I will be well on my way to Michigan. It’s Honey Time in Zia’s neck of the woods and the Kitchens will be closed this week and next. Sorry for the short notice but the Honey Man is only open for business one weekend every year and once again my calendar comprehension skills failed me. Anyway, Zia and I will be buying a few gallons of honey, enough to keep our family and friends sweet for the next 12 months — we hope.

With no recipe to share, I thought I’d take this opportunity to introduce the newest member of my rose garden, a Floribunda Rose, Iceberg Burgundy.

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Although it’s doing quite well since being planted in May, there’s a Chicago Winter looming in the distance. If it makes it through this first test, it should do…

View original post 39 more words

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One Response to “Making A Beeline for Honey”

  1. ChgoJohn October 1, 2013 at 23:39 #

    Thank you for the reblog. Depending upon how many cocktails you have in mind, I may need to go back for more honey. 😉

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